Triple Fruit Glazed Pork Burgers with Sweet-and-Sour Slaw

Ingredients:

  • 1 1/4 lbs (625 g) lean ground pork
  • 1/4 cup (60 mL) dry bread crumbs
  • 1 egg, beaten
  • 2 green onions, finely chopped
  • 3 tbsp (45 mL) E.D.SMITH® TRIPLE FRUITS APRICOT PEACH PASSION FRUIT
  • 1 tbsp (15 mL) soy sauce
  • 2 tsp (10 mL) minced fresh gingerroot
  • 1 tsp (5 mL) curry powder
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) freshly ground pepper
  • 4 hamburger buns, toasted

 

Sweet-and-Sour Slaw:

  • 1/3 cup (75 mL) E.D.SMITH® TRIPLE FRUITS APRICOT PEACH PASSION FRUIT
  • 1/4 cup (60 mL) apple cider vinegar
  • 2 tbsp (30 mL) canola oil
  • 1 tsp (5 mL) sesame oil
  • 1 tsp (5 mL) Asian-style hot sauce, such as Sriracha
  • 1/2 tsp (2 mL) salt
  • 1 clove garlic, minced
  • 6 cups (1.5 L) shredded mixed cabbage (green and red)
  • 1 ripe peach, finely chopped
  • 2 green onions, finely chopped

Share This Recipe With Your Friends

Preparation:

  1. Sweet-and-Sour Slaw: Whisk together fruit spread, apple cider vinegar, canola oil, sesame oil, hot sauce, salt and garlic; toss with cabbage, peach and green onions. Refrigerate for up to 20 minutes or until ready to serve.
  2. Preheat grill to medium-high; grease grate well. Gently mix together pork, bread crumbs, egg, green onions, 1 tbsp (15 mL) of the spread, soy sauce, ginger, curry powder, salt and pepper until combined; divide into 4 portions. Shape into 1/2-inch (1 cm) thick patties.
  3. Grill patties for 4 minutes per side or until grill-marked. Continue to cook, turning and basting with remaining spread, for 2 to 4 minutes or until instant-read thermometer registers 165°F (74°C) when inserted into centre of patties. Sandwich burgers in buns along with some of the Sweet-and-Sour Slaw. Serve remaining slaw on the side.

Tips:

  1. Use any of your favourite E.D.SMITH® TRIPLE FRUITS for the burger and slaw.
  2. For a spicy kick, stir together equal parts of mayonnaise and hot sauce to spread on buns.